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laceyvail 6A, WV
2 months ago

I found this recipe on the internet and am considering using it for the slab of pork (cut from leg, about 2 inches by 12 inches) I posted about earlier and which I didn't use for Thanksgiving. It sounds tasty to me, but I have no experience with making anything like this, and it does seem radically different from any carnitas I've had in Mexican restaurants--no tomato for one thing.

Mojo Citrus Sauce for Pork Carnitas

1/2 cup beer (any kind will do!)

1/2 cup low-sodium chicken stock, or broth

8 garlic cloves, minced

1/2 cup chopped red onion, or yellow/white

1/3 cup fresh lime juice

1/4 cup fresh orange juice

1 tablespoon ground cumin

1 tablespoon brown sugar

1 T dried oregano

1 tsp kosher salt

1 tsp black pepper

1 tsp dried thyme

1 tsp chili powder

Cut about 4 lbs pork shoulder or other in large chunks. Pour above over meat and cook slowly until meat is extremely tender and can be torn apart. Put into very hot over briefly to crisp edges.

Serve with pickled red onions, shredded cabbage, lime slices and flour tortillas. Or pile onto rice and beans.

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